Archive for March, 2013

20130326 Boon Tong Kee, Singapore

Boon Tong Kee is an established player in Singapore, offering Chicken Rice and Chinese dishes in several locations around the island.

What is Chicken Rice?

Steamed or roasted chicken, served with rice (cooked preferably in chicken broth as opposed to just water) and raw, sliced cucumber.The chicken is dipped in dark soy sauce or chilli sauce.

Since Boon Tong Kee is famous for its Chicken Rice, I mean, even Hong Kong and Taiwanese celebrities drop in for their chicken rice when they visit Singapore, I decided to drop in one day to their Katong outlet to see if the chicken rice lives up to its reputation.Katong is a foodie enclave in the east of Singapore, near the beach and the airport.

I ordered their steamed chicken portion for one person (SGD$4) and rice (SGD$0.50).The server was clever.I wanted some greens too, so I asked him if they have smaller portions of stir-fried vegetables.The smallest portion was SGD$7.He replied that the smallest portion was suited for one person.So I went ahead and ordered the smallest portion.When it arrived, It was more suited to be shared between 3-4 people around a table.

Frankly, the chicken was nothing extraordinary.It was not particularly tender or anything.Moreover, the chicken portion was not particularly generous.As for the rice, I definitely tasted better elsewhere, where the rice is really tasty and the taste of chicken stock in the rice is strong and thick.Here, the rice tasted plain and weak.

Chicken Rice is a very, very common dish in Singapore.It is even considered to be Singapore’s national dish.It is sold everywhere – you can easily consume it (chicken and rice) at air-conditioned food courts everywhere for SGD$4.In other words, Boon Tong Kee charges a slight premium, presumable because of its reputation.

Arguably, the most important part of Chicken Rice is the chilli sauce.It can make or break a dish of Chicken Rice.It has to be spicy, of course, and a certain je ne sais quoi to it. The chilli sauce here is run of the mill.

Boon Tong Kee also serves you a small plate of picked vegetables (SGD$1) and a wet towel (SGD$0.50).Feel free to ask the server to take these away when you first sit down if you do not intend to consume/ use these things and you will not be charged.

Despite the above misgivings about the Chicken Rice and the server’s “honesty”, it must be stated that service here is prompt.I was greeted and ushered to a table immediately upon stepping into the restaurant.Though a big name in Singapore, at least the staff still had the humility to greet the customers.

Exact address and contact details are not provided as you can easily consume comparable or even better chicken rice at food courts and hawker centres anywhere around the island.

20130326 Beanstro, Singapore

This place whispers sex, morning-after shyness, morning-after sobriety, furtive hand-holding under the tables and the mournful love that can never be.

This place is perfect for clandestine meetings with your married lover.Is it fitting or caustic that Michael Buble’s “Me and Mrs Jones” was playing when I stepped in for breakfast one day?

I looked at the menu. Finally! I found a place in Singapore that serves steak (SGD$22.36, inclusive of taxes and service charge) for breakfast.They also serve other “heavy” dishes such as pasta for breakfast.I find it romantic to have Dinner Food as breakfast.

It is amazing how few places in Orchard Road offers breakfast.In face of this dearth, this place offers a great solution for your breakfast needs.

Breakfast starts from 8am every day, including weekends.My suggestion is to come before 10am on a weekday, before the other shops open and the mall becomes awash in florescent.

20130324 Ampang Niang Tou Fu, Singapore

This is a supposedly famous shop in Katong, a foodie enclave in Singapore.

What is Yong Tau Foo?

Imagine soy bean products and vegetables stuffed with a mixture of minced fish and minced pork. It is a traditional dish of the Hakka or Khek (a Chinese dialect group) people.These stuffed soy bean products or vegetables are the cooked in boiling water and served dry or in clear broth.They are eaten with rice or noodles.They may be dipped in sweet sauce or chilli sauce before they are consumed.

Ampang is a town and district in Kuala Lumpur, Malaysia.Ampang Yong Tau Foo differs from normal Yong Tau Foo (see description above) in that the stuffed pieces are served on a bed of blanched Kang Kong (a Southeast Asian vegetable) and a savoury gravy is poured over the items and vegetables.It is not served in clear broth nor eaten with noodles.Which was also why I was quite surprised to see my Yong Tau Foo served in clear broth.The Yong Tau Foo was very ordinary.It tasted like the Yong Tau Foo mass-manufactured in a factory and widely available in supermarkets and food courts.And this establishment has the audacity to charge SGD$7 for a bowl of Yong Tau Foo (rice not included).

Head to Upper Thomson Road (near Upper Thomson flyover) for an authentic taste.There is a row of shophouses there (a few doors away from Han’s restaurant) offering authentic Ampang Yong Tau Foo.They charge only SGD$4 for the Yong Tau Foo and $0.50 for rice.

20130324 Barracks, Singapore

Situated in the Dempsey area, the decor of this place is rustic.Think oldish-looking chairs, tables and bookshelves.

Perhaps the furniture is a little too rustic.I sat into my chair and the cushion caved in.The springs have long been worn out.That chair should definitely be thrown out and replaced.You can also choose to sit outside, amid verdant surroundings.

I ordered their signature 7-layer pancake (SGD$21.06, inclusive of taxes and service charge) and a latte (SGD$7.02).

The 7-layer pancake comes with nutella, syrup, pistachios, raisins, raspberries, blueberries and assorted nuts.It is way too sweet.I could not finish it.

The latte was great – hot and reasonably strong.

The service is decent – prompt and friendly.

This is quite a good place to have Sunday brunch.Then head off to Orchard Road for some shopping!

Katong Laksa (Katong is a famous foodie enclave in the east of Singapore, near the beach and the airport) differs from normal laksa in that the gravy is slightly thicker.The most important distinction is that the rice noodles have been cut into bite-size strands.In other words, you do not need chopsticks to consume Katong Laksa.A spoon is sufficient for you to scoop the noodles and gravy.There are different establishments all over Singapore offering Katong Laksa, each professing their own product to be the authentic version.

Situated in Katong itself, 328 Katong Laksa has 2 outlets, each a short walk from the other.Their Katong Laksa is available in 3 different sizes – SGD$4 for the small portion, SGD$5 for medium and SGD$6 for large.

I ordered the medium portion. The server would typically ask you if you want “hum” (cockles).My suggestion is to say yes, and when your food arrives, try one or two and don’t eat the rest. The cockles can be bloated with dirt and can be quite disgusting.

328 Katong Laksa also offers otak and nasi lemak.Otak is mildly spicy fish meat wrapped in pandan leaves and grilled over an electric grill.Nasi lemak is rice cooked in coconut milk and served with nuts, anchovies and chilli.

The Katong Laksa here is neither remarkable nor awful. The pricing is reasonable.